WO2019013103A1 - Canned coffee beverage, coffee flavor improver, and method for improving coffee flavor - Google Patents
Canned coffee beverage, coffee flavor improver, and method for improving coffee flavor Download PDFInfo
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- WO2019013103A1 WO2019013103A1 PCT/JP2018/025587 JP2018025587W WO2019013103A1 WO 2019013103 A1 WO2019013103 A1 WO 2019013103A1 JP 2018025587 W JP2018025587 W JP 2018025587W WO 2019013103 A1 WO2019013103 A1 WO 2019013103A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
- A23F5/22—Reducing or removing alkaloid content from coffee extract
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- the present invention provides a container-packed coffee beverage containing caffeine-less coffee bean extract, a coffee-feel improver for caffeine-less coffee bean extract, and a method for improving the coffee-feel of caffeine-less coffee bean extract About.
- the conventional caffeine-less coffee beverage has a problem that the coffee itself (hereinafter referred to as "coffee feeling”) is easily damaged in the processing step of removing caffeine, and the mildness is a feature of taste. I was forced to
- Patent Document 2 describes a containerized coffee beverage containing coffee bean powder.
- the coffee bean powder in the coffee beverage described in Patent Document 2 is one in which caffeine is not removed, and the storage stability of roasted incense is improved by the combination with the malt extract, There is no disclosure of compensating for the lack of caffeine-less coffee.
- An object of the present invention is to provide a containerized coffee beverage excellent in coffee feeling while being caffeine-free, a coffee feeling improving agent capable of imparting an excellent coffee feeling, and a method for improving the coffee feeling.
- the present inventors can obtain an unexpected effect and effect from caffeine-containing coffee bean powder, that caffeine-less coffee bean powder can reinforce the feeling of coffee lost by the processing step of removing caffeine.
- the present invention has been completed. Specifically, the present invention provides the following.
- the present invention is a container-packed coffee beverage containing caffeine-less coffee bean extract and caffeine-less coffee bean powder.
- the present invention is the container-packed coffee beverage according to (1), wherein the coffee bean powder has a median diameter of 5 ⁇ m to 100 ⁇ m.
- the present invention is the container-packed coffee beverage according to (1) or (2), wherein the coffee bean powder is contained in an amount of 0.05% by mass or more and 1.00% by mass or less.
- the present invention is a coffee feeling improver for caffeine-less coffee bean extract, which comprises caffeine-less coffee bean powder.
- the present invention is a method for improving the coffee feeling of the coffee bean extract by including caffeine-less coffee bean powder in the caffeine-less coffee bean extract.
- ADVANTAGE OF THE INVENTION it is possible to provide a containerized coffee beverage excellent in coffee feeling while being caffeine-less, a coffee feeling improving agent capable of imparting an excellent coffee feeling, and a method for improving coffee feeling.
- FIG. 6 is a characteristic chart showing evaluation results of Example 1 and Comparative Example 1; It is a characteristic view which shows the evaluation result of Example 2 and Comparative Example 2.
- the container-packed coffee beverage according to the present embodiment contains caffeine-less coffee bean extract and caffeine-less coffee bean powder.
- a coffee beverage refers to a beverage whose ingredient is a component (coffee fraction) extracted or eluted from coffee beans and a beverage to which other components are added.
- Specific products of the coffee beverage according to the present embodiment are classified into coffee, coffee beverage, coffee-containing soft drink and the like defined in “fair competition agreement on display of coffee beverage etc.” enacted in 1977. Products are listed.
- “fair competition agreement about indication of drinking milk” about what contains the component of 3.0% or more of milk solid content by weight percentage, it is treated as "milk drink”.
- a beverage treated as such a milk beverage is also included in the coffee beverage as referred to herein as long as the beverage contains coffee.
- caffeine-less refers to coffee using only coffee extracted or eluted from coffee beans from which caffeine has been removed by 90% or more (hereinafter sometimes referred to as "decaffeination treatment").
- the coffee beverage according to the present embodiment contains caffeine-less coffee bean extract and caffeine-less coffee bean powder
- the physical rough feeling of the coffee bean powder is a tongue.
- This feeling of body is considered to reinforce the feeling of coffee lacking in caffeine.
- the bitter component of the non-water-soluble components contained in the caffeine-less coffee bean powder gives a body feeling, and this body feeling can improve the comprehensive functionality (taste) .
- a coffee beverage has been proposed which imparts a roasted aroma peculiar to coffee beans by including coffee bean powder from which caffeine has not been removed (see Patent Document 2), but the caffeine-less coffee bean extract solution
- the inclusion of caffeine-less coffee bean powder makes it possible to compensate for the lack of caffeine-less coffee, which is an action that can not be easily predicted.
- caffeine-less black coffee has been particularly appreciated as being lacking in body and coffee, but as mentioned above, caffeine-less coffee bean powder is included This can compensate for the lack of feeling of body and coffee, and the merit is great.
- coffee containing milk tends to make the coffee feel weaker than black coffee by containing milk, but as described above, coffee similar to black coffee by containing caffeine-free coffee bean powder You can get a feeling, the merit is great.
- the coffee bean extract is caffeine-free and contains coffee derived from coffee beans.
- the caffeine-less coffee bean extract may be a liquid extracted or eluted from the decaffeinated coffee beans, or may be a concentrate thereof (coffee extract), an instant coffee etc. It may be used in combination.
- the coffee beans to be used are not particularly limited, and may be green beans or roast beans.
- the production area and variety of coffee beans used are not particularly limited. For example, production areas include Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazil Santos, Hawaii, Kona. , Mocha, kenya, kilimanjaro, mandeline etc.
- the varieties include arabica species, robusta species and the like.
- the decaffeination treatment includes supercritical fluid extraction in which caffeine is extracted with carbon dioxide or the like in a supercritical fluid state, and solvent extraction in which caffeine is selectively extracted with a solvent such as water, ethyl acetate, dichloromethane or the like. It can be mentioned. Alternatively, the caffeine content of harvested green coffee beans may be reduced by breeding technology, genetic recombination technology or the like.
- the content of caffeine in the caffeine-less coffee bean extract may be 3 mg / mL or less, 2 mg / mL or less, 1 mg / mL or less, or 0 mg / mL (immeasurable).
- Caffeine content is measured by high performance liquid chromatography (HPLC method).
- Coffee bean powder is a ground product of decaffeinated coffee beans.
- the decaffeination treatment can adopt the same treatment as the treatment described in [coffee bean extract].
- the coffee beans to be used are not particularly limited, and may be fresh beans or roasted beans, but are roasted beans from the viewpoint of imparting a feeling of body and a coffee smell Is preferably the same as or different from the coffee beans used in the coffee bean extract.
- the pulverization is preferably performed after coarsely pulverizing to 1 mm or less in median diameter and then finely pulverizing.
- coarsely pulverizing in advance before pulverizing, it is possible to pulverize more efficiently in a short time, and scattering of coffee aroma can be minimized.
- particle size distribution can be narrowed.
- Coarse grinding is performed to a median diameter of about 1 mm or less, preferably 0.5 mm or less, but the method is not particularly limited.
- various types of grinders can be used, such as roll mills, ball mills, and mills.
- the method of pulverization is also not particularly limited, and various types of pulverizers such as a roll type pulverizer, an impact type pulverizer such as a bar hammer type or a pin hammer type, an air flow type pulverizer can be used.
- a pulverizer is preferably used.
- the median diameter of the finely ground coffee bean powder is preferably 5 ⁇ m to 100 ⁇ m, more preferably 10 ⁇ m to 80 ⁇ m, and particularly preferably 20 ⁇ m to 50 ⁇ m.
- the coffee bean powder having a median diameter in the above range gives the tongue a body feeling due to its physical roughness, and this body feeling reinforces the coffee feeling lacking in caffeine-less.
- the median diameter of the coffee bean powder When the median diameter of the coffee bean powder is too small, the feeling of roughness given to the tongue is insufficient and the feeling of coffee tends to be insufficient. When the median diameter of the coffee bean powder is too large, the sense of incongruity given to the tongue is superior to the body feeling and the overall sensuality tends to be inferior. In addition, when the median diameter of the coffee bean powder is too large, the settling speed of the coffee bean powder in the coffee beverage is increased, so that it is difficult to deliver the bean powder to the tongue even if it is attempted to ingest the coffee beverage from the container. Furthermore, when the coffee beverage is packaged in a transparent container, the precipitate is likely to impair the appearance.
- the median diameter is an index generally used as an index that represents the particle size of a particle group having a particle size distribution, and is a particle size corresponding to the median of the distribution of the abundance ratio on a volume basis.
- the median diameter of the coffee bean powder can be measured by collecting insoluble solids of the coffee beverage and analyzing it by means of scattered light analysis such as laser diffraction scattering method or dynamic particle scattering method known to date. Specifically, it measures as follows. First, the coffee beverage is centrifuged at 3000 rpm for 10 minutes, the supernatant is removed, and the precipitate is recovered.
- the resulting precipitate is filtered under reduced pressure through a filter paper with a pore size of 5 ⁇ m, collected, dried and dispersed by a blade stirrer to obtain a powder. Then, the powder is irradiated with a light source using a red semiconductor laser by a laser diffraction particle size distribution measuring apparatus (SALD-3100 manufactured by Shimadzu Corporation), and the particle size distribution is measured by a diffraction / scattering pattern. Calculate the median diameter.
- SALD-3100 laser diffraction particle size distribution measuring apparatus
- the caffeine-less coffee bean powder is preferably 0.05% by mass or more and 1.00% by mass or less, more preferably 0.1% by mass or more and 0.8% by mass or less based on 100% by mass of the coffee beverage. Particularly preferably, the content is 0.2% by mass or more and 0.6% by mass or less.
- the content of the coffee bean powder can be calculated by measuring the insoluble solid content of the coffee beverage. Specifically, the coffee beverage is centrifuged at 3000 rpm for 10 minutes, the supernatant is removed, and the precipitate is recovered. The resulting precipitate is filtered under reduced pressure with a filter paper having a pore size of 5 ⁇ m, collected, dried and measured in weight to calculate the content of insoluble solid content (coffee bean powder).
- roasting The method and degree of roasting of coffee beans used for coffee bean extract and coffee bean powder are not particularly limited.
- a roasting method horizontal (horizontal) drum type, vertical (longitudinal) drum type, by methods such as direct fire type, hot air type, half hot air type, charcoal type, far infrared type, microwave type, superheated steam type, etc. It is sufficient to finish the roasting degree according to the predetermined purpose in accordance with the type of coffee beans using an apparatus such as a vertical rotary ball type, fluidized bed type or pressure type.
- the conditions of roasting can be suitably changed according to the degree of roasting desired. For example, it is possible to control the degree of roasting of roasted beans by adjusting the temperature profile and roasting time inside the roasting machine. In this embodiment, for example, roasted coffee beans roasted to any of roasting degree of light roasting, medium roasting and deep roasting can be produced.
- the coffee beverage according to the present embodiment should be added with additives such as an antioxidant, a pH adjuster, an emulsifier, a fragrance, an enzyme and the like in addition to the milk-derived component and the sugar content within the technical scope of the present invention.
- additives such as an antioxidant, a pH adjuster, an emulsifier, a fragrance, an enzyme and the like in addition to the milk-derived component and the sugar content within the technical scope of the present invention.
- the milk-derived component is a component obtained from milk of cows and the like and containing lactose (lactose).
- lactose lactose
- Examples of milk-derived components include raw milk, milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, skimmed milk, partially skimmed milk, condensed milk etc. For example, one or more of them are used be able to.
- the emulsifier and the milk-derived component may be added to warm water or the like and mixed.
- sugar content is not particularly limited as long as it can be generally used for food, and sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol and the like can be mentioned.
- antioxidant Ascorbic acid or a salt thereof, erythorbic acid or a salt thereof and the like can be mentioned, and among these, ascorbic acid or a salt thereof and the like are particularly preferable.
- emulsifier As the emulsifying agent, it is possible to use a known emulsifying agent, and any general emulsifying agent such as sucrose fatty acid ester, glycerin fatty acid ester, lecithins, sorbitan fatty acid ester, polyglycerin fatty acid ester or the like deviates from the scope of the present invention Can be selected within
- PH adjuster Sodium hydrogencarbonate (sodium bicarbonate) is preferable with respect to suppression of deterioration acidity.
- the amount of sodium bicarbonate added is preferably about 0.1 to 0.15% with respect to the beverage.
- the coffee beverage according to the present embodiment is provided by being packed in a closed container.
- the container for containing the coffee beverage according to the present embodiment can be appropriately selected and used as long as it is a sealed container known in the beverage industry, and can be appropriately determined according to the distribution form and consumer needs. Specific examples thereof include sealed containers made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, a single substance such as aluminum, steel, etc., or a composite material or laminate material thereof. It can be mentioned. When it is necessary to consider heat resistance to sterilization treatment, heated sales, etc., it is preferable to use a can (aluminum, steel) or a reinforced plastic container having a reinforced layer, an oxygen absorbing layer, and the like.
- PET polyethylene terephthalate
- PE polyethylene
- PP polypropylene
- the sterilization treatment of the coffee beverage according to the present embodiment is performed under the sterilization conditions defined in the Food Sanitation Law.
- a sterilization method after heating to high temperature and sterilizing for a short time, a method (UHT sterilization method) of filling in a container sterilized under aseptic condition (UHT sterilization method) or retort treatment of retorting after filling a container with a coffee beverage
- UHT sterilization method aseptic condition
- the sterilization method is mentioned.
- the conditions for the heat sterilization may be appropriately selected according to the characteristics of the coffee beverage and the container used, but in the case of the UHT sterilization method, the temperature is usually 120 to 150 ° C for about 1 to 120 seconds, preferably 30 to 130 to 145 ° C.
- the condition is about 120 seconds, and in the case of the retort sterilization method, the condition is usually about 110 to 130 ° C. for about 10
- the coffee feeling improvement agent of the coffee bean extract of caffeine-less is characterized by being composed of caffeine-less coffee bean powder.
- Such a coffee feeling improving agent comprises caffeine-less coffee bean powder, and as described above, provides a coffee beverage excellent in coffee feeling even if the caffeine-less coffee bean extract does not contain caffeine. can do.
- the method for improving the coffee feeling of the caffeine-less coffee bean extract according to the present embodiment includes the caffeine-less coffee bean powder by including caffeine-less coffee bean powder in the caffeine-less coffee bean extract. To improve.
- Such a method for improving the feeling of coffee can be achieved by including caffeine-less coffee bean powder in the caffeine-less coffee bean extract, as described above, even if the coffee bean extract does not contain caffeine, it has a coffee feeling.
- An excellent coffee beverage can be provided.
- Example 1 Extract ingredients derived from coffee beans from roasted caffeine-free coffee beans at 90 ° C. using a drip extractor so that the extraction rate is 25%, and filter out caffeine-free coffee extract by filtering it out. Obtained. In addition, caffeine 97 mass% or more is removed with respect to the caffeine whole quantity in coffee beans by supercritical carbon dioxide extraction.
- Caffeine-less roasted coffee beans were crushed by a roll crusher to obtain caffeine-less coffee bean powder.
- the median diameter of this coffee bean powder was measured by using a laser diffraction particle size distribution measuring device SALD-3100 manufactured by Shimadzu Corporation and found to be 50 ⁇ m.
- Comparative Example 1 A containerized black coffee beverage of Comparative Example 1 was obtained by the same method as Example 1, except that caffeine-less coffee bean powder was not mixed.
- Example 2 The obtained coffee extract is mixed with caffeine-less coffee bean powder used in Example 1, and appropriately with granulated sugar, milk, an emulsifier, a pH adjuster, etc.
- a container-packed sugar milk-containing coffee beverage of Example 2 was obtained by the same method as Example 1 except that a coffee preparation liquid containing an amount of% by mass was obtained.
- Comparative Example 2 A container-packed sugar milk-containing coffee beverage of Comparative Example 2 was obtained by the same method as Example 2, except that caffeine-less coffee bean powder was not mixed.
- the coffee beverages of Example 1 and Example 2 containing caffeine-free coffee bean powder are comparable to those of Comparative Example 1 and Comparative Example 2 not containing caffeine-less coffee bean powder. It can be seen that the taste and the feeling of coffee are both superior to coffee beverages. From this, it can be understood that the caffeine-less coffee bean extract can supplement the caffeine-less taste and coffee feeling by containing the caffeine-less coffee bean powder.
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Abstract
The present invention addresses the problem of providing: a canned coffee beverage that is caffeine-free but has excellent coffee flavor; a coffee flavor improver which can impart excellent coffee flavor; and a method for improving a coffee flavor. The present invention is a canned coffee beverage containing a caffeine-free liquid coffee bean extract and a caffeine-free coffee bean powder. It is preferred that the coffee bean powder has a median diameter of 5 to 100 μm inclusive. It is also preferred that the coffee bean powder is contained in an amount of 0.05 to 1.00% by mass inclusive.
Description
本発明は、カフェインレスのコーヒー豆抽出液を含有する容器詰めコーヒー飲料、カフェインレスのコーヒー豆抽出液のコーヒー感改善剤、及びカフェインレスのコーヒー豆抽出液のコーヒー感を改善する方法に関する。
The present invention provides a container-packed coffee beverage containing caffeine-less coffee bean extract, a coffee-feel improver for caffeine-less coffee bean extract, and a method for improving the coffee-feel of caffeine-less coffee bean extract About.
近年、コーヒー豆本来の味を強調したコーヒー飲料が数多く製造販売され、多数の愛好者を獲得している。しかしながら、コーヒー中に含まれるカフェインは中枢神経系統や心臓を刺激したりするので、これらの刺激への感受性が強い人等はコーヒーを摂取し難い。また、カフェインは、妊婦、子供、及び健康志向の高い人からは忌避される傾向がある。そのため、カフェインを除去したカフェインレスコーヒーについて多数の提案がなされている（例えば、特許文献１参照）。
In recent years, many coffee beverages that emphasize the original taste of coffee beans have been produced and sold, and a large number of enthusiasts have been acquired. However, since caffeine contained in coffee stimulates the central nervous system and the heart, people having high sensitivity to such stimuli are difficult to take coffee. In addition, caffeine tends to be repelled by pregnant women, children and people who are health conscious. Therefore, many proposals have been made for caffeine-free coffee from which caffeine has been removed (see, for example, Patent Document 1).
しかしながら、従来のカフェインレスコーヒー飲料は、カフェインを除去する処理工程で、コーヒー本来の呈未（以下、「コーヒー感」という。）が損なわれやすいという問題があり、マイルドさを味の特徴とせざるを得なかった。
However, the conventional caffeine-less coffee beverage has a problem that the coffee itself (hereinafter referred to as "coffee feeling") is easily damaged in the processing step of removing caffeine, and the mildness is a feature of taste. I was forced to
このように、従来のカフェインレスコーヒー飲料は、カフェインを摂取せずともコーヒー感を楽しむという点では、満足できるものではない。
As described above, conventional caffeine-less coffee beverages are not satisfactory in terms of enjoying coffee without taking caffeine.
ところで、特許文献２には、コーヒー豆粉末を含有する容器詰めのコーヒー飲料が記載されている。しかしながら、特許文献２に記載されるコーヒー飲料中のコーヒー豆粉末は、カフェインが除去されておらず、麦芽抽出物との組み合わせにより焙煎香の保存安定性を向上させているものであり、カフェインレスで不足するコーヒー感を補うことは開示されていない。
By the way, Patent Document 2 describes a containerized coffee beverage containing coffee bean powder. However, the coffee bean powder in the coffee beverage described in Patent Document 2 is one in which caffeine is not removed, and the storage stability of roasted incense is improved by the combination with the malt extract, There is no disclosure of compensating for the lack of caffeine-less coffee.
本発明は、カフェインレスでありながら、コーヒー感に優れた容器詰めコーヒー飲料、並びに優れたコーヒー感を付与できるコーヒー感改善剤、及びコーヒー感を改善する方法を提供することを目的とする。
An object of the present invention is to provide a containerized coffee beverage excellent in coffee feeling while being caffeine-free, a coffee feeling improving agent capable of imparting an excellent coffee feeling, and a method for improving the coffee feeling.
本発明者らは、カフェインを除去する処理工程によって喪失されるコーヒー感をカフェインレスのコーヒー豆粉末によって補強できるという、カフェインを含有するコーヒー豆粉末からは予想できない作用効果が得られることを見出し、本発明を完成するに至った。具体的に、本発明は以下のものを提供する。
The present inventors can obtain an unexpected effect and effect from caffeine-containing coffee bean powder, that caffeine-less coffee bean powder can reinforce the feeling of coffee lost by the processing step of removing caffeine. The present invention has been completed. Specifically, the present invention provides the following.
（１）本発明は、カフェインレスのコーヒー豆抽出液と、カフェインレスのコーヒー豆粉末と、を含有する容器詰めコーヒー飲料である。
(1) The present invention is a container-packed coffee beverage containing caffeine-less coffee bean extract and caffeine-less coffee bean powder.
（２）本発明は、前記コーヒー豆粉末は５μｍ以上１００μｍ以下のメジアン径を有する（１）記載の容器詰めコーヒー飲料である。
(2) The present invention is the container-packed coffee beverage according to (1), wherein the coffee bean powder has a median diameter of 5 μm to 100 μm.
（３）本発明は、前記コーヒー豆粉末は０．０５質量％以上１．００質量％以下の量で含まれる（１）又は（２）記載の容器詰めコーヒー飲料である。
(3) The present invention is the container-packed coffee beverage according to (1) or (2), wherein the coffee bean powder is contained in an amount of 0.05% by mass or more and 1.00% by mass or less.
（４）本発明は、カフェインレスのコーヒー豆粉末からなる、カフェインレスのコーヒー豆抽出液のコーヒー感改善剤である。
(4) The present invention is a coffee feeling improver for caffeine-less coffee bean extract, which comprises caffeine-less coffee bean powder.
（５）本発明は、カフェインレスのコーヒー豆粉末をカフェインレスのコーヒー豆抽出液に含めることで、前記コーヒー豆抽出液のコーヒー感を改善する方法である。
(5) The present invention is a method for improving the coffee feeling of the coffee bean extract by including caffeine-less coffee bean powder in the caffeine-less coffee bean extract.
本発明によれば、カフェインレスでありながら、コーヒー感に優れた容器詰めコーヒー飲料、並びに優れたコーヒー感を付与できるコーヒー感改善剤、及びコーヒー感を改善する方法を提供できる。
ADVANTAGE OF THE INVENTION According to the present invention, it is possible to provide a containerized coffee beverage excellent in coffee feeling while being caffeine-less, a coffee feeling improving agent capable of imparting an excellent coffee feeling, and a method for improving coffee feeling.
＜容器詰めコーヒー飲料＞
本実施形態に係る容器詰めコーヒー飲料は、カフェインレスのコーヒー豆抽出液と、カフェインレスのコーヒー豆粉末と、を含有する。 <Container-packed coffee drink>
The container-packed coffee beverage according to the present embodiment contains caffeine-less coffee bean extract and caffeine-less coffee bean powder.
本実施形態に係る容器詰めコーヒー飲料は、カフェインレスのコーヒー豆抽出液と、カフェインレスのコーヒー豆粉末と、を含有する。 <Container-packed coffee drink>
The container-packed coffee beverage according to the present embodiment contains caffeine-less coffee bean extract and caffeine-less coffee bean powder.
本明細書において、コーヒー飲料とはコーヒー豆から抽出又は溶出した成分（コーヒー分）を原料とする飲料及びこれにその他の成分が加えられている飲料をいう。本実施形態に係るコーヒー飲料の具体的な製品としては、１９７７年に制定された「コーヒー飲料等の表示に関する公正競争規約」において規定されるコーヒー、コーヒー飲料、又はコーヒー入り清涼飲料等に分類される製品が挙げられる。なお、「飲用乳の表示に関する公正競争規約」によれば、重量百分率で乳固形分３．０％以上の成分を含有するものについては「乳飲料」として扱われる。このような乳飲料として扱われる飲料もコーヒー分を含有する限り、本明細書でいうところのコーヒー飲料に含まれる。
In the present specification, a coffee beverage refers to a beverage whose ingredient is a component (coffee fraction) extracted or eluted from coffee beans and a beverage to which other components are added. Specific products of the coffee beverage according to the present embodiment are classified into coffee, coffee beverage, coffee-containing soft drink and the like defined in “fair competition agreement on display of coffee beverage etc.” enacted in 1977. Products are listed. In addition, according to "fair competition agreement about indication of drinking milk", about what contains the component of 3.0% or more of milk solid content by weight percentage, it is treated as "milk drink". A beverage treated as such a milk beverage is also included in the coffee beverage as referred to herein as long as the beverage contains coffee.
また、本明細書において、カフェインレスとは、カフェインを９０％以上除去した（以下、「脱カフェイン処理」ということがある。）コーヒー豆から抽出又は溶出したコーヒー分のみを使用したものをいう。
Furthermore, in the present specification, caffeine-less refers to coffee using only coffee extracted or eluted from coffee beans from which caffeine has been removed by 90% or more (hereinafter sometimes referred to as "decaffeination treatment"). Say
本実施形態に係るコーヒー飲料は、カフェインレスのコーヒー豆抽出液と、カフェインレスのコーヒー豆粉末とを含有することから、コーヒー飲料を摂取した場合にコーヒー豆粉末の物理的ざらつき感が舌にボディー感を与える。このボディー感によって、カフェインレスで不足するコーヒー感が補強されるものと考えられる。また、このカフェインレスのコーヒー豆粉末に含まれる非水溶性成分のうちの苦味成分がボディー感を与え、このボディー感が総合的な官能性（おいしさ）を向上させることができると考えられる。カフェインが除去されていないコーヒー豆粉末を含ませることによりコーヒー豆特有の焙煎香を付与するコーヒー飲料が提案されている（特許文献２参照）が、カフェインレスのコーヒー豆抽出液に、カフェインレスのコーヒー豆粉末を含ませることによって、カフェインレスで不足するコーヒー感を補うことができたのは、容易に予測できない作用である。
Since the coffee beverage according to the present embodiment contains caffeine-less coffee bean extract and caffeine-less coffee bean powder, when the coffee beverage is ingested, the physical rough feeling of the coffee bean powder is a tongue. Give a feeling of body. This feeling of body is considered to reinforce the feeling of coffee lacking in caffeine. In addition, it is considered that the bitter component of the non-water-soluble components contained in the caffeine-less coffee bean powder gives a body feeling, and this body feeling can improve the comprehensive functionality (taste) . A coffee beverage has been proposed which imparts a roasted aroma peculiar to coffee beans by including coffee bean powder from which caffeine has not been removed (see Patent Document 2), but the caffeine-less coffee bean extract solution The inclusion of caffeine-less coffee bean powder makes it possible to compensate for the lack of caffeine-less coffee, which is an action that can not be easily predicted.
これまでブラックコーヒーの愛飲者にとっては、カフェインレスのブラックコーヒーは、特にボディー感及びコーヒー感が不足していると評価されやすかったが、上述したように、カフェインレスのコーヒー豆粉末を含むことにより、ボディー感及びコーヒー感の不足を補うことができ、そのメリットは大きい。また、ミルク入りコーヒーにおいては、ミルクを含むことによってブラックコーヒーよりもコーヒー感が弱くなりがちであるが、上述したように、カフェインレスのコーヒー豆粉末を含むことにより、ブラックコーヒーと同様のコーヒー感を得ることができ、そのメリットは大きい。
In the past, for black coffee lovers, caffeine-less black coffee has been particularly appreciated as being lacking in body and coffee, but as mentioned above, caffeine-less coffee bean powder is included This can compensate for the lack of feeling of body and coffee, and the merit is great. In addition, coffee containing milk tends to make the coffee feel weaker than black coffee by containing milk, but as described above, coffee similar to black coffee by containing caffeine-free coffee bean powder You can get a feeling, the merit is great.
以下、本実施形態に係るコーヒー飲料について、その構成を具体的に説明する。
Hereinafter, the configuration of the coffee beverage according to the present embodiment will be specifically described.
［コーヒー豆抽出液］
コーヒー豆抽出液は、カフェインレスであり、コーヒー豆に由来するコーヒー分を含む。カフェインレスのコーヒー豆抽出液は、脱カフェイン処理が施されたコーヒー豆から抽出又は溶出された液であってもよく、その濃縮物（コーヒーエキス）であってもよく、インスタントコーヒー等を組み合わせて使用してもよい。ここで、使用するコーヒー豆は、特に限定されるものではなく、生豆であっても焙煎豆であってもよい。さらに、使用するコーヒー豆の産地や品種についても、特に限定されるものではなく、例えば、産地としては、メキシコ、グアテマラ、ブルーマウンテン、クリスタルマウンテン、コスタリカ、コロンビア、ベネズエラ、ブラジル・サントス、ハワイ・コナ、モカ、ケニア、キリマンジャロ、マンデリン等が挙げられる。品種としては、アラビカ種、ロブスタ種等が挙げられる。 [Coffee bean extract]
The coffee bean extract is caffeine-free and contains coffee derived from coffee beans. The caffeine-less coffee bean extract may be a liquid extracted or eluted from the decaffeinated coffee beans, or may be a concentrate thereof (coffee extract), an instant coffee etc. It may be used in combination. Here, the coffee beans to be used are not particularly limited, and may be green beans or roast beans. Furthermore, the production area and variety of coffee beans used are not particularly limited. For example, production areas include Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazil Santos, Hawaii, Kona. , Mocha, kenya, kilimanjaro, mandeline etc. The varieties include arabica species, robusta species and the like.
コーヒー豆抽出液は、カフェインレスであり、コーヒー豆に由来するコーヒー分を含む。カフェインレスのコーヒー豆抽出液は、脱カフェイン処理が施されたコーヒー豆から抽出又は溶出された液であってもよく、その濃縮物（コーヒーエキス）であってもよく、インスタントコーヒー等を組み合わせて使用してもよい。ここで、使用するコーヒー豆は、特に限定されるものではなく、生豆であっても焙煎豆であってもよい。さらに、使用するコーヒー豆の産地や品種についても、特に限定されるものではなく、例えば、産地としては、メキシコ、グアテマラ、ブルーマウンテン、クリスタルマウンテン、コスタリカ、コロンビア、ベネズエラ、ブラジル・サントス、ハワイ・コナ、モカ、ケニア、キリマンジャロ、マンデリン等が挙げられる。品種としては、アラビカ種、ロブスタ種等が挙げられる。 [Coffee bean extract]
The coffee bean extract is caffeine-free and contains coffee derived from coffee beans. The caffeine-less coffee bean extract may be a liquid extracted or eluted from the decaffeinated coffee beans, or may be a concentrate thereof (coffee extract), an instant coffee etc. It may be used in combination. Here, the coffee beans to be used are not particularly limited, and may be green beans or roast beans. Furthermore, the production area and variety of coffee beans used are not particularly limited. For example, production areas include Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazil Santos, Hawaii, Kona. , Mocha, kenya, kilimanjaro, mandeline etc. The varieties include arabica species, robusta species and the like.
（脱カフェイン処理）
脱カフェイン処理は、超臨界流体の状態にした二酸化炭素等でカフェインを抽出する超臨界流体抽出や、水、エチルアセテート、ジクロロメタン等の溶媒によりカフェインを選択的に抽出する溶媒抽出等が挙げられる。また、育種技術及び遺伝子組換え技術等により、収穫されるコーヒー生豆のカフェイン含有量を低減する処理であってもよい。 (Decaffeination process)
The decaffeination treatment includes supercritical fluid extraction in which caffeine is extracted with carbon dioxide or the like in a supercritical fluid state, and solvent extraction in which caffeine is selectively extracted with a solvent such as water, ethyl acetate, dichloromethane or the like. It can be mentioned. Alternatively, the caffeine content of harvested green coffee beans may be reduced by breeding technology, genetic recombination technology or the like.
脱カフェイン処理は、超臨界流体の状態にした二酸化炭素等でカフェインを抽出する超臨界流体抽出や、水、エチルアセテート、ジクロロメタン等の溶媒によりカフェインを選択的に抽出する溶媒抽出等が挙げられる。また、育種技術及び遺伝子組換え技術等により、収穫されるコーヒー生豆のカフェイン含有量を低減する処理であってもよい。 (Decaffeination process)
The decaffeination treatment includes supercritical fluid extraction in which caffeine is extracted with carbon dioxide or the like in a supercritical fluid state, and solvent extraction in which caffeine is selectively extracted with a solvent such as water, ethyl acetate, dichloromethane or the like. It can be mentioned. Alternatively, the caffeine content of harvested green coffee beans may be reduced by breeding technology, genetic recombination technology or the like.
カフェインレスのコーヒー豆抽出液中のカフェインの含有量は、３ｍｇ／ｍＬ以下、２ｍｇ／ｍＬ以下、１ｍｇ／ｍＬ以下であってもよく、０ｍｇ／ｍＬ（測定不能）であってもよい。カフェイン含有量は、高速液体クロマトグラフィ法（ＨＰＬＣ法）によって測定する。
The content of caffeine in the caffeine-less coffee bean extract may be 3 mg / mL or less, 2 mg / mL or less, 1 mg / mL or less, or 0 mg / mL (immeasurable). Caffeine content is measured by high performance liquid chromatography (HPLC method).
［コーヒー豆粉末］
コーヒー豆粉末は、脱カフェイン処理が施されたコーヒー豆の粉砕物である。脱カフェイン処理は、［コーヒー豆抽出液］で説明した処理と同様の処理を採用することができる。ここで、使用するコーヒー豆は、特に限定されるものではなく、生豆であっても焙煎豆であってもよいが、ボディー感やコーヒーの香りを付与する点から、焙煎豆であることが好ましく、コーヒー豆抽出液で用いられるコーヒー豆と同じであっても、異なっていてもよい。 [Coffee bean powder]
Coffee bean powder is a ground product of decaffeinated coffee beans. The decaffeination treatment can adopt the same treatment as the treatment described in [coffee bean extract]. Here, the coffee beans to be used are not particularly limited, and may be fresh beans or roasted beans, but are roasted beans from the viewpoint of imparting a feeling of body and a coffee smell Is preferably the same as or different from the coffee beans used in the coffee bean extract.
コーヒー豆粉末は、脱カフェイン処理が施されたコーヒー豆の粉砕物である。脱カフェイン処理は、［コーヒー豆抽出液］で説明した処理と同様の処理を採用することができる。ここで、使用するコーヒー豆は、特に限定されるものではなく、生豆であっても焙煎豆であってもよいが、ボディー感やコーヒーの香りを付与する点から、焙煎豆であることが好ましく、コーヒー豆抽出液で用いられるコーヒー豆と同じであっても、異なっていてもよい。 [Coffee bean powder]
Coffee bean powder is a ground product of decaffeinated coffee beans. The decaffeination treatment can adopt the same treatment as the treatment described in [coffee bean extract]. Here, the coffee beans to be used are not particularly limited, and may be fresh beans or roasted beans, but are roasted beans from the viewpoint of imparting a feeling of body and a coffee smell Is preferably the same as or different from the coffee beans used in the coffee bean extract.
（粉砕）
粉砕は、メジアン径で１ｍｍ以下に粗粉砕した後、微粉砕することが好ましい。微粉砕をする前に、予め粗粉砕することにより、一層効率よく短時間に微粉砕することができ、コーヒーの香りの飛散を最小限に抑えることができる。また、粒度分布を狭くできるという利点もある。粗粉砕は、メジアン径で約１ｍｍ以下、好ましくは０．５ｍｍ以下になるように粉砕するが、その方法は特に制限されない。例えば、ロール式ミル、ボール式ミル、石臼式ミル等、種々の形式の粉砕機を使用することができる。微粉砕の方法も特に制限されず、ロール式粉砕機、バーハンマー式やピンハンマー式等の衝撃式粉砕機、気流式粉砕機等、種々の形式の粉砕機を使用することができるが、ロール式粉砕機が好ましく用いられる。 (Crushing)
The pulverization is preferably performed after coarsely pulverizing to 1 mm or less in median diameter and then finely pulverizing. By coarsely pulverizing in advance before pulverizing, it is possible to pulverize more efficiently in a short time, and scattering of coffee aroma can be minimized. There is also an advantage that the particle size distribution can be narrowed. Coarse grinding is performed to a median diameter of about 1 mm or less, preferably 0.5 mm or less, but the method is not particularly limited. For example, various types of grinders can be used, such as roll mills, ball mills, and mills. The method of pulverization is also not particularly limited, and various types of pulverizers such as a roll type pulverizer, an impact type pulverizer such as a bar hammer type or a pin hammer type, an air flow type pulverizer can be used. A pulverizer is preferably used.
粉砕は、メジアン径で１ｍｍ以下に粗粉砕した後、微粉砕することが好ましい。微粉砕をする前に、予め粗粉砕することにより、一層効率よく短時間に微粉砕することができ、コーヒーの香りの飛散を最小限に抑えることができる。また、粒度分布を狭くできるという利点もある。粗粉砕は、メジアン径で約１ｍｍ以下、好ましくは０．５ｍｍ以下になるように粉砕するが、その方法は特に制限されない。例えば、ロール式ミル、ボール式ミル、石臼式ミル等、種々の形式の粉砕機を使用することができる。微粉砕の方法も特に制限されず、ロール式粉砕機、バーハンマー式やピンハンマー式等の衝撃式粉砕機、気流式粉砕機等、種々の形式の粉砕機を使用することができるが、ロール式粉砕機が好ましく用いられる。 (Crushing)
The pulverization is preferably performed after coarsely pulverizing to 1 mm or less in median diameter and then finely pulverizing. By coarsely pulverizing in advance before pulverizing, it is possible to pulverize more efficiently in a short time, and scattering of coffee aroma can be minimized. There is also an advantage that the particle size distribution can be narrowed. Coarse grinding is performed to a median diameter of about 1 mm or less, preferably 0.5 mm or less, but the method is not particularly limited. For example, various types of grinders can be used, such as roll mills, ball mills, and mills. The method of pulverization is also not particularly limited, and various types of pulverizers such as a roll type pulverizer, an impact type pulverizer such as a bar hammer type or a pin hammer type, an air flow type pulverizer can be used. A pulverizer is preferably used.
微粉砕されたコーヒー豆粉末のメジアン径は、好ましくは５μｍ以上１００μｍ以下、より好ましくは１０μｍ以上８０μｍ以下、特に好ましくは２０μｍ以上５０μｍ以下である。上記範囲のメジアン径となるコーヒー豆粉末は、その物理的なざらつき感が舌にボディー感を与え、このボディー感によってカフェインレスで不足するコーヒー感を補強する。
The median diameter of the finely ground coffee bean powder is preferably 5 μm to 100 μm, more preferably 10 μm to 80 μm, and particularly preferably 20 μm to 50 μm. The coffee bean powder having a median diameter in the above range gives the tongue a body feeling due to its physical roughness, and this body feeling reinforces the coffee feeling lacking in caffeine-less.
コーヒー豆粉末のメジアン径が過小である場合は、舌に与えるざらつき感が不足し、コーヒー感が不足する傾向がある。コーヒー豆粉末のメジアン径が過大である場合は、舌に与える違和感がボディー感に勝り、総合的な官能性に劣る傾向がある。また、コーヒー豆粉末のメジアン径が過大である場合は、コーヒー飲料中のコーヒー豆粉末の沈降速度が速くなるため、容器からコーヒー飲料を摂取しようとしても舌に豆粉末を届けにくくなる。さらに、コーヒー飲料が透明容器に容器詰めされる場合には、沈殿物によって外観を損ねやすい。
When the median diameter of the coffee bean powder is too small, the feeling of roughness given to the tongue is insufficient and the feeling of coffee tends to be insufficient. When the median diameter of the coffee bean powder is too large, the sense of incongruity given to the tongue is superior to the body feeling and the overall sensuality tends to be inferior. In addition, when the median diameter of the coffee bean powder is too large, the settling speed of the coffee bean powder in the coffee beverage is increased, so that it is difficult to deliver the bean powder to the tongue even if it is attempted to ingest the coffee beverage from the container. Furthermore, when the coffee beverage is packaged in a transparent container, the precipitate is likely to impair the appearance.
ここで、メジアン径とは、粒度分布を有する粒子群の粒度を表す指標として一般的に用いられる指標であり、体積基準での存在比率の分布の中央値に対応する粒子径である。コーヒー豆粉末のメジアン径は、コーヒー飲料の不溶性固形分を回収し、これを従来公知のレーザー回折散乱法又は動的粒子散乱法などの散乱光分析により測定することができる。具体的には、以下のようにして測定する。まず、コーヒー飲料を３０００ｒｐｍ、１０分の条件で遠心分離し、上清を取り除き、沈殿物を回収する。得られた沈殿物を孔径５μｍのろ紙で減圧濾過し、これを回収・乾燥させて羽根型撹拌機にて分散させて粉末を得る。そして、レーザー回折式粒子径分布測定装置（島津製作所社製、ＳＡＬＤ－３１００）により、この粉末に赤色半導体レーザーを用いた光源を照射し、回折・散乱パターンにて粒度分布を測定することで、メジアン径を算出する。
Here, the median diameter is an index generally used as an index that represents the particle size of a particle group having a particle size distribution, and is a particle size corresponding to the median of the distribution of the abundance ratio on a volume basis. The median diameter of the coffee bean powder can be measured by collecting insoluble solids of the coffee beverage and analyzing it by means of scattered light analysis such as laser diffraction scattering method or dynamic particle scattering method known to date. Specifically, it measures as follows. First, the coffee beverage is centrifuged at 3000 rpm for 10 minutes, the supernatant is removed, and the precipitate is recovered. The resulting precipitate is filtered under reduced pressure through a filter paper with a pore size of 5 μm, collected, dried and dispersed by a blade stirrer to obtain a powder. Then, the powder is irradiated with a light source using a red semiconductor laser by a laser diffraction particle size distribution measuring apparatus (SALD-3100 manufactured by Shimadzu Corporation), and the particle size distribution is measured by a diffraction / scattering pattern. Calculate the median diameter.
また、カフェインレスのコーヒー豆粉末は、コーヒー飲料１００質量％に対して、好ましくは０．０５質量％以上１．００質量％以下、より好ましくは０．１質量％以上０．８質量％以下、特に好ましくは０．２質量％以上０．６質量％以下含まれる。カフェインレスのコーヒー豆粉末が上記範囲で含まれることにより、その物理的なざらつき感が舌にボディー感を与え、このボディー感によりカフェインレスで不足するコーヒー感が補強される。また、このカフェインレスのコーヒー豆粉末に含まれる非水溶性成分のうちの苦味成分がボディー感を与え、このボディー感が総合的な官能性を向上させることができると考えられる。
In addition, the caffeine-less coffee bean powder is preferably 0.05% by mass or more and 1.00% by mass or less, more preferably 0.1% by mass or more and 0.8% by mass or less based on 100% by mass of the coffee beverage. Particularly preferably, the content is 0.2% by mass or more and 0.6% by mass or less. By including caffeine-less coffee bean powder in the above-mentioned range, the physical rough feeling gives the body a feeling of body, and the feeling of caffeine-less coffee is reinforced by this body feeling. Further, it is considered that the bitter taste component of the non-water-soluble components contained in the caffeine-less coffee bean powder gives a body feeling, and this body feeling can improve the comprehensive functionality.
カフェインレスのコーヒー豆粉末の含有量が過小である場合には、舌に与えるざらつき感が不足し、コーヒー感が不足する傾向がある。カフェインレスのコーヒー豆粉末の含有量が過大である場合は、舌に与える違和感がボディー感に勝り、総合的な官能性に劣る傾向がある。また、カフェインレスのコーヒー豆粉末の含有量が過大であると、コーヒー飲料が透明容器に容器詰めされる場合には、沈殿物によって外観を損ねやすい。
When the content of caffeine-less coffee bean powder is too low, the feeling of roughness given to the tongue tends to be insufficient and the feeling of coffee tends to be insufficient. When the content of caffeine-less coffee bean powder is too large, the sense of incongruity given to the tongue is superior to the body feeling, and the overall sensuality tends to be poor. In addition, when the content of caffeine-less coffee bean powder is too large, when the coffee beverage is packed in a transparent container, the appearance is easily impaired by the precipitate.
ここで、コーヒー豆粉末の含有量は、コーヒー飲料の不溶性固形分を測定することで算出することができる。具体的には、コーヒー飲料を３０００ｒｐｍ、１０分の条件で遠心分離し、上清を取り除き、沈殿物を回収する。そして得られた沈殿物を孔径５μｍのろ紙で減圧濾過し、これを回収、乾燥させて重量を測定することにより、不溶性固形分（コーヒー豆粉末）の含有量を算出する。
Here, the content of the coffee bean powder can be calculated by measuring the insoluble solid content of the coffee beverage. Specifically, the coffee beverage is centrifuged at 3000 rpm for 10 minutes, the supernatant is removed, and the precipitate is recovered. The resulting precipitate is filtered under reduced pressure with a filter paper having a pore size of 5 μm, collected, dried and measured in weight to calculate the content of insoluble solid content (coffee bean powder).
（焙煎）
コーヒー豆抽出液及びコーヒー豆粉末に用いられるコーヒー豆の焙煎の方法や程度は特に限定されない。焙煎方法としては、直火式、熱風式、半熱風式、炭火式、遠赤外線式、マイクロ波式、過熱水蒸気式等の方法で、水平（横）ドラム型、垂直（縦）ドラム型、垂直回転ボール型、流動床型、加圧型等の装置を用い、コーヒー豆の種別に対応して、所定の目的に応じた焙煎度に仕上げればよい。焙煎の条件は、所望する焙煎度合いに応じて適宜変更することができる。例えば焙煎機内部の温度プロファイルや焙煎時間等を調整することによって、焙煎豆の焙煎度合いを制御することが可能である。本実施形態においては、例えば浅煎り、中煎り、及び深煎りのいずれかの焙煎度合いに焙煎された焙煎コーヒー豆を作製することができる。 (Roasted)
The method and degree of roasting of coffee beans used for coffee bean extract and coffee bean powder are not particularly limited. As a roasting method, horizontal (horizontal) drum type, vertical (longitudinal) drum type, by methods such as direct fire type, hot air type, half hot air type, charcoal type, far infrared type, microwave type, superheated steam type, etc. It is sufficient to finish the roasting degree according to the predetermined purpose in accordance with the type of coffee beans using an apparatus such as a vertical rotary ball type, fluidized bed type or pressure type. The conditions of roasting can be suitably changed according to the degree of roasting desired. For example, it is possible to control the degree of roasting of roasted beans by adjusting the temperature profile and roasting time inside the roasting machine. In this embodiment, for example, roasted coffee beans roasted to any of roasting degree of light roasting, medium roasting and deep roasting can be produced.
コーヒー豆抽出液及びコーヒー豆粉末に用いられるコーヒー豆の焙煎の方法や程度は特に限定されない。焙煎方法としては、直火式、熱風式、半熱風式、炭火式、遠赤外線式、マイクロ波式、過熱水蒸気式等の方法で、水平（横）ドラム型、垂直（縦）ドラム型、垂直回転ボール型、流動床型、加圧型等の装置を用い、コーヒー豆の種別に対応して、所定の目的に応じた焙煎度に仕上げればよい。焙煎の条件は、所望する焙煎度合いに応じて適宜変更することができる。例えば焙煎機内部の温度プロファイルや焙煎時間等を調整することによって、焙煎豆の焙煎度合いを制御することが可能である。本実施形態においては、例えば浅煎り、中煎り、及び深煎りのいずれかの焙煎度合いに焙煎された焙煎コーヒー豆を作製することができる。 (Roasted)
The method and degree of roasting of coffee beans used for coffee bean extract and coffee bean powder are not particularly limited. As a roasting method, horizontal (horizontal) drum type, vertical (longitudinal) drum type, by methods such as direct fire type, hot air type, half hot air type, charcoal type, far infrared type, microwave type, superheated steam type, etc. It is sufficient to finish the roasting degree according to the predetermined purpose in accordance with the type of coffee beans using an apparatus such as a vertical rotary ball type, fluidized bed type or pressure type. The conditions of roasting can be suitably changed according to the degree of roasting desired. For example, it is possible to control the degree of roasting of roasted beans by adjusting the temperature profile and roasting time inside the roasting machine. In this embodiment, for example, roasted coffee beans roasted to any of roasting degree of light roasting, medium roasting and deep roasting can be produced.
［その他の成分］
本実施形態に係るコーヒー飲料は、本願発明の技術的範囲を逸脱しない限りにおいて、乳由来成分、糖分の他、抗酸化剤、ｐＨ調整剤、乳化剤、香料、酵素等の添加物を添加することができる。 [Other ingredients]
The coffee beverage according to the present embodiment should be added with additives such as an antioxidant, a pH adjuster, an emulsifier, a fragrance, an enzyme and the like in addition to the milk-derived component and the sugar content within the technical scope of the present invention. Can.
本実施形態に係るコーヒー飲料は、本願発明の技術的範囲を逸脱しない限りにおいて、乳由来成分、糖分の他、抗酸化剤、ｐＨ調整剤、乳化剤、香料、酵素等の添加物を添加することができる。 [Other ingredients]
The coffee beverage according to the present embodiment should be added with additives such as an antioxidant, a pH adjuster, an emulsifier, a fragrance, an enzyme and the like in addition to the milk-derived component and the sugar content within the technical scope of the present invention. Can.
（乳由来成分）
乳由来成分とは、牛等の乳から得られ、乳糖（ラクトース）を含む成分をいう。乳由来成分としては、生乳、牛乳、全粉乳、脱脂粉乳、生クリーム、濃縮乳、脱脂乳、部分脱脂乳、練乳等を挙げることができ、例えばこれらのうち１種又は２種類以上を使用することができる。なお、乳由来成分含有液を調製するにあたっては、例えば、温水等にこれら乳化剤と乳由来成分とを加えて混合する等すればよい。 (Milk-derived ingredient)
The milk-derived component is a component obtained from milk of cows and the like and containing lactose (lactose). Examples of milk-derived components include raw milk, milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, skimmed milk, partially skimmed milk, condensed milk etc. For example, one or more of them are used be able to. In addition, when preparing the milk-derived component-containing liquid, for example, the emulsifier and the milk-derived component may be added to warm water or the like and mixed.
乳由来成分とは、牛等の乳から得られ、乳糖（ラクトース）を含む成分をいう。乳由来成分としては、生乳、牛乳、全粉乳、脱脂粉乳、生クリーム、濃縮乳、脱脂乳、部分脱脂乳、練乳等を挙げることができ、例えばこれらのうち１種又は２種類以上を使用することができる。なお、乳由来成分含有液を調製するにあたっては、例えば、温水等にこれら乳化剤と乳由来成分とを加えて混合する等すればよい。 (Milk-derived ingredient)
The milk-derived component is a component obtained from milk of cows and the like and containing lactose (lactose). Examples of milk-derived components include raw milk, milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, skimmed milk, partially skimmed milk, condensed milk etc. For example, one or more of them are used be able to. In addition, when preparing the milk-derived component-containing liquid, for example, the emulsifier and the milk-derived component may be added to warm water or the like and mixed.
（糖分）
糖分としては、一般に食品に使用可能であるものであれば特に限定されないが、ショ糖、グルコース、フルクトース、キシロース、果糖ブドウ糖液、糖アルコール等が挙げられる。 (Sugar content)
The sugar content is not particularly limited as long as it can be generally used for food, and sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol and the like can be mentioned.
糖分としては、一般に食品に使用可能であるものであれば特に限定されないが、ショ糖、グルコース、フルクトース、キシロース、果糖ブドウ糖液、糖アルコール等が挙げられる。 (Sugar content)
The sugar content is not particularly limited as long as it can be generally used for food, and sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol and the like can be mentioned.
（抗酸化剤）
抗酸化剤としては、アスコルビン酸又はその塩、エリソルビン酸又はその塩等が挙げられるが、このうちアスコルビン酸又はその塩等が特に好ましい。 (Antioxidant)
As the antioxidant, ascorbic acid or a salt thereof, erythorbic acid or a salt thereof and the like can be mentioned, and among these, ascorbic acid or a salt thereof and the like are particularly preferable.
抗酸化剤としては、アスコルビン酸又はその塩、エリソルビン酸又はその塩等が挙げられるが、このうちアスコルビン酸又はその塩等が特に好ましい。 (Antioxidant)
As the antioxidant, ascorbic acid or a salt thereof, erythorbic acid or a salt thereof and the like can be mentioned, and among these, ascorbic acid or a salt thereof and the like are particularly preferable.
（乳化剤）
乳化剤としては、公知の乳化剤を使用することが可能であり、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、レシチン類、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル等一般的な乳化剤をいずれも本願発明の範囲を逸脱しない範囲で選択することができる。 (emulsifier)
As the emulsifying agent, it is possible to use a known emulsifying agent, and any general emulsifying agent such as sucrose fatty acid ester, glycerin fatty acid ester, lecithins, sorbitan fatty acid ester, polyglycerin fatty acid ester or the like deviates from the scope of the present invention Can be selected within
乳化剤としては、公知の乳化剤を使用することが可能であり、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、レシチン類、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル等一般的な乳化剤をいずれも本願発明の範囲を逸脱しない範囲で選択することができる。 (emulsifier)
As the emulsifying agent, it is possible to use a known emulsifying agent, and any general emulsifying agent such as sucrose fatty acid ester, glycerin fatty acid ester, lecithins, sorbitan fatty acid ester, polyglycerin fatty acid ester or the like deviates from the scope of the present invention Can be selected within
（ｐＨ調整剤）
ｐＨ調整剤としては、公知のものを適宜選択できるが、劣化酸味の抑制に対しては、炭酸水素ナトリウム（重曹）が好ましい。重曹の添加量は、飲料液に対して、０．１～０．１５％程度が好ましい。 (PH adjuster)
Although a well-known thing can be suitably selected as a pH adjuster, Sodium hydrogencarbonate (sodium bicarbonate) is preferable with respect to suppression of deterioration acidity. The amount of sodium bicarbonate added is preferably about 0.1 to 0.15% with respect to the beverage.
ｐＨ調整剤としては、公知のものを適宜選択できるが、劣化酸味の抑制に対しては、炭酸水素ナトリウム（重曹）が好ましい。重曹の添加量は、飲料液に対して、０．１～０．１５％程度が好ましい。 (PH adjuster)
Although a well-known thing can be suitably selected as a pH adjuster, Sodium hydrogencarbonate (sodium bicarbonate) is preferable with respect to suppression of deterioration acidity. The amount of sodium bicarbonate added is preferably about 0.1 to 0.15% with respect to the beverage.
本実施形態に係るコーヒー飲料は、密閉容器に容器詰めされて提供される。
The coffee beverage according to the present embodiment is provided by being packed in a closed container.
（密閉容器）
本実施形態に係るコーヒー飲料を収容する容器としては、飲料業界で公知の密封容器であれば、適宜選択して用いることができ、流通形態や消費者ニーズに応じて適宜決定することができる。その具体例としては、ガラス、プラスチック（ポリエチレンテレフタレート（ＰＥＴ）、ポリエチレン（ＰＥ）、ポリプロピレン（ＰＰ）等）、紙、アルミ、スチール等の単体、又はこれらの複合材料又は積層材料からなる密封容器が挙げられる。殺菌処理への耐熱性や、加温販売等を考慮する必要がある場合には、缶（アルミニウム、スチール）、若しくは強化層や酸素吸収層等を有する強化型プラスチック容器を用いることが好ましい。 (Sealed container)
The container for containing the coffee beverage according to the present embodiment can be appropriately selected and used as long as it is a sealed container known in the beverage industry, and can be appropriately determined according to the distribution form and consumer needs. Specific examples thereof include sealed containers made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, a single substance such as aluminum, steel, etc., or a composite material or laminate material thereof. It can be mentioned. When it is necessary to consider heat resistance to sterilization treatment, heated sales, etc., it is preferable to use a can (aluminum, steel) or a reinforced plastic container having a reinforced layer, an oxygen absorbing layer, and the like.
本実施形態に係るコーヒー飲料を収容する容器としては、飲料業界で公知の密封容器であれば、適宜選択して用いることができ、流通形態や消費者ニーズに応じて適宜決定することができる。その具体例としては、ガラス、プラスチック（ポリエチレンテレフタレート（ＰＥＴ）、ポリエチレン（ＰＥ）、ポリプロピレン（ＰＰ）等）、紙、アルミ、スチール等の単体、又はこれらの複合材料又は積層材料からなる密封容器が挙げられる。殺菌処理への耐熱性や、加温販売等を考慮する必要がある場合には、缶（アルミニウム、スチール）、若しくは強化層や酸素吸収層等を有する強化型プラスチック容器を用いることが好ましい。 (Sealed container)
The container for containing the coffee beverage according to the present embodiment can be appropriately selected and used as long as it is a sealed container known in the beverage industry, and can be appropriately determined according to the distribution form and consumer needs. Specific examples thereof include sealed containers made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, a single substance such as aluminum, steel, etc., or a composite material or laminate material thereof. It can be mentioned. When it is necessary to consider heat resistance to sterilization treatment, heated sales, etc., it is preferable to use a can (aluminum, steel) or a reinforced plastic container having a reinforced layer, an oxygen absorbing layer, and the like.
（殺菌）
本実施形態に係るコーヒー飲料の殺菌処理は、食品衛生法に定められた殺菌条件で行われる。殺菌方法としては、高温まで加熱して短時間殺菌した後、無菌条件下で殺菌処理された容器に充填する方法（ＵＨＴ殺菌法）や、コーヒー飲料を容器に充填した後、レトルト処理を行うレトルト殺菌法が挙げられる。加熱殺菌の条件は、コーヒー飲料の特性や使用する容器に応じて適宜選択すればよいが、ＵＨＴ殺菌法の場合、通常１２０～１５０℃で１～１２０秒間程度、好ましくは１３０～１４５℃で３０～１２０秒間程度の条件であり、レトルト殺菌法の場合、通常１１０～１３０℃で１０～３０分程度、好ましくは１２０～１２５℃で１０～２０分間程度の条件である。 (Sterilization)
The sterilization treatment of the coffee beverage according to the present embodiment is performed under the sterilization conditions defined in the Food Sanitation Law. As a sterilization method, after heating to high temperature and sterilizing for a short time, a method (UHT sterilization method) of filling in a container sterilized under aseptic condition (UHT sterilization method) or retort treatment of retorting after filling a container with a coffee beverage The sterilization method is mentioned. The conditions for the heat sterilization may be appropriately selected according to the characteristics of the coffee beverage and the container used, but in the case of the UHT sterilization method, the temperature is usually 120 to 150 ° C for about 1 to 120 seconds, preferably 30 to 130 to 145 ° C. The condition is about 120 seconds, and in the case of the retort sterilization method, the condition is usually about 110 to 130 ° C. for about 10 to 30 minutes, preferably about 120 to 125 ° C. for about 10 to 20 minutes.
本実施形態に係るコーヒー飲料の殺菌処理は、食品衛生法に定められた殺菌条件で行われる。殺菌方法としては、高温まで加熱して短時間殺菌した後、無菌条件下で殺菌処理された容器に充填する方法（ＵＨＴ殺菌法）や、コーヒー飲料を容器に充填した後、レトルト処理を行うレトルト殺菌法が挙げられる。加熱殺菌の条件は、コーヒー飲料の特性や使用する容器に応じて適宜選択すればよいが、ＵＨＴ殺菌法の場合、通常１２０～１５０℃で１～１２０秒間程度、好ましくは１３０～１４５℃で３０～１２０秒間程度の条件であり、レトルト殺菌法の場合、通常１１０～１３０℃で１０～３０分程度、好ましくは１２０～１２５℃で１０～２０分間程度の条件である。 (Sterilization)
The sterilization treatment of the coffee beverage according to the present embodiment is performed under the sterilization conditions defined in the Food Sanitation Law. As a sterilization method, after heating to high temperature and sterilizing for a short time, a method (UHT sterilization method) of filling in a container sterilized under aseptic condition (UHT sterilization method) or retort treatment of retorting after filling a container with a coffee beverage The sterilization method is mentioned. The conditions for the heat sterilization may be appropriately selected according to the characteristics of the coffee beverage and the container used, but in the case of the UHT sterilization method, the temperature is usually 120 to 150 ° C for about 1 to 120 seconds, preferably 30 to 130 to 145 ° C. The condition is about 120 seconds, and in the case of the retort sterilization method, the condition is usually about 110 to 130 ° C. for about 10 to 30 minutes, preferably about 120 to 125 ° C. for about 10 to 20 minutes.
＜カフェインレスのコーヒー豆抽出液のコーヒー感改善剤＞
本実施形態に係るカフェインレスのコーヒー豆抽出液のコーヒー感改善剤は、カフェインレスのコーヒー豆粉末からなることを特徴とする。かかるコーヒー感改善剤は、カフェインレスのコーヒー豆粉末からなることにより、上述したように、カフェインレスのコーヒー豆抽出液がカフェインを含まなくても、コーヒー感に優れたコーヒー飲料を提供することができる。 <Coffee-less coffee feeling improvement agent for coffee bean extract>
The coffee feeling improvement agent of the coffee bean extract of caffeine-less according to the present embodiment is characterized by being composed of caffeine-less coffee bean powder. Such a coffee feeling improving agent comprises caffeine-less coffee bean powder, and as described above, provides a coffee beverage excellent in coffee feeling even if the caffeine-less coffee bean extract does not contain caffeine. can do.
本実施形態に係るカフェインレスのコーヒー豆抽出液のコーヒー感改善剤は、カフェインレスのコーヒー豆粉末からなることを特徴とする。かかるコーヒー感改善剤は、カフェインレスのコーヒー豆粉末からなることにより、上述したように、カフェインレスのコーヒー豆抽出液がカフェインを含まなくても、コーヒー感に優れたコーヒー飲料を提供することができる。 <Coffee-less coffee feeling improvement agent for coffee bean extract>
The coffee feeling improvement agent of the coffee bean extract of caffeine-less according to the present embodiment is characterized by being composed of caffeine-less coffee bean powder. Such a coffee feeling improving agent comprises caffeine-less coffee bean powder, and as described above, provides a coffee beverage excellent in coffee feeling even if the caffeine-less coffee bean extract does not contain caffeine. can do.
＜カフェインレスのコーヒー豆抽出液のコーヒー感を改善する方法＞
本実施形態に係るカフェインレスのコーヒー豆抽出液のコーヒー感を改善する方法は、カフェインレスのコーヒー豆粉末をカフェインレスのコーヒー豆抽出液に含めることで、コーヒー豆抽出液のコーヒー感を改善することを特徴とする。かかるコーヒー感を改善する方法は、カフェインレスのコーヒー豆粉末をカフェインレスコーヒー豆抽出液に含めることにより、上述したように、コーヒー豆抽出液がカフェインを含まなくても、コーヒー感に優れたコーヒー飲料を提供することができる。 <Method to improve the coffee feeling of caffeine-less coffee bean extract>
The method for improving the coffee feeling of the caffeine-less coffee bean extract according to the present embodiment includes the caffeine-less coffee bean powder by including caffeine-less coffee bean powder in the caffeine-less coffee bean extract. To improve. Such a method for improving the feeling of coffee can be achieved by including caffeine-less coffee bean powder in the caffeine-less coffee bean extract, as described above, even if the coffee bean extract does not contain caffeine, it has a coffee feeling. An excellent coffee beverage can be provided.
本実施形態に係るカフェインレスのコーヒー豆抽出液のコーヒー感を改善する方法は、カフェインレスのコーヒー豆粉末をカフェインレスのコーヒー豆抽出液に含めることで、コーヒー豆抽出液のコーヒー感を改善することを特徴とする。かかるコーヒー感を改善する方法は、カフェインレスのコーヒー豆粉末をカフェインレスコーヒー豆抽出液に含めることにより、上述したように、コーヒー豆抽出液がカフェインを含まなくても、コーヒー感に優れたコーヒー飲料を提供することができる。 <Method to improve the coffee feeling of caffeine-less coffee bean extract>
The method for improving the coffee feeling of the caffeine-less coffee bean extract according to the present embodiment includes the caffeine-less coffee bean powder by including caffeine-less coffee bean powder in the caffeine-less coffee bean extract. To improve. Such a method for improving the feeling of coffee can be achieved by including caffeine-less coffee bean powder in the caffeine-less coffee bean extract, as described above, even if the coffee bean extract does not contain caffeine, it has a coffee feeling. An excellent coffee beverage can be provided.
以下、本発明を実施例に基づいて説明するが、本発明はこれら実施例に限定されるものではない。
Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.
［実施例１］
ドリップ抽出器を用い９０℃で、抽出率２５％となるようにカフェインレスの焙煎コーヒー豆からコーヒー豆由来の成分を抽出し、これを濾別することによりカフェインレスのコーヒー抽出液を得た。なお、コーヒー豆は、超臨界二酸化炭素抽出により、コーヒー豆中のカフェイン全量に対して９７質量％以上のカフェインが除去されている。 Example 1
Extract ingredients derived from coffee beans from roasted caffeine-free coffee beans at 90 ° C. using a drip extractor so that the extraction rate is 25%, and filter out caffeine-free coffee extract by filtering it out. Obtained. In addition, caffeine 97 mass% or more is removed with respect to the caffeine whole quantity in coffee beans by supercritical carbon dioxide extraction.
ドリップ抽出器を用い９０℃で、抽出率２５％となるようにカフェインレスの焙煎コーヒー豆からコーヒー豆由来の成分を抽出し、これを濾別することによりカフェインレスのコーヒー抽出液を得た。なお、コーヒー豆は、超臨界二酸化炭素抽出により、コーヒー豆中のカフェイン全量に対して９７質量％以上のカフェインが除去されている。 Example 1
Extract ingredients derived from coffee beans from roasted caffeine-free coffee beans at 90 ° C. using a drip extractor so that the extraction rate is 25%, and filter out caffeine-free coffee extract by filtering it out. Obtained. In addition, caffeine 97 mass% or more is removed with respect to the caffeine whole quantity in coffee beans by supercritical carbon dioxide extraction.
また、カフェインレスの焙煎コーヒー豆をロール式粉砕機により粉砕し、カフェインレスのコーヒー豆粉末を得た。このコーヒー豆粉末のメジアン径は、島津製作所社製のレーザー回折式粒子径分布測定装置ＳＡＬＤ－３１００で測定したところ、５０μｍであった。
Caffeine-less roasted coffee beans were crushed by a roll crusher to obtain caffeine-less coffee bean powder. The median diameter of this coffee bean powder was measured by using a laser diffraction particle size distribution measuring device SALD-3100 manufactured by Shimadzu Corporation and found to be 50 μm.
そして、得られたコーヒー抽出液に、カフェインレスのコーヒー豆粉末と、適宜ｐＨ調整剤等を混合し、カフェインレスのコーヒー豆粉末を０．３質量％の量で含むコーヒー調合液を得た。次に、このコーヒー調合液を、密閉容器である缶に充填・密封して、通常の条件でレトルト殺菌を行った。これにより、実施例１の容器詰めブラックコーヒー飲料を得た。
Then, caffeine-less coffee bean powder and a pH adjuster and the like are appropriately mixed with the obtained coffee extract to obtain a coffee preparation liquid containing 0.3% by mass of caffeine-less coffee bean powder. The Next, this coffee preparation was filled and sealed in a closed container, and retort sterilization was performed under normal conditions. Thereby, the container-packed black coffee beverage of Example 1 was obtained.
［比較例１］
カフェインレスのコーヒー豆粉末を混合しなかった点以外は、実施例１と同様の方法により、比較例１の容器詰めブラックコーヒー飲料を得た。 Comparative Example 1
A containerized black coffee beverage of Comparative Example 1 was obtained by the same method as Example 1, except that caffeine-less coffee bean powder was not mixed.
カフェインレスのコーヒー豆粉末を混合しなかった点以外は、実施例１と同様の方法により、比較例１の容器詰めブラックコーヒー飲料を得た。 Comparative Example 1
A containerized black coffee beverage of Comparative Example 1 was obtained by the same method as Example 1, except that caffeine-less coffee bean powder was not mixed.
［実施例２］
得られたコーヒー抽出液に、実施例１で用いたカフェインレスのコーヒー豆粉末と、適宜グラニュー糖、牛乳、乳化剤、ｐＨ調整剤等を混合し、カフェインレスのコーヒー豆粉末を０．３質量％の量で含むコーヒー調合液を得た点以外は、実施例１と同様の方法により、実施例２の容器詰め砂糖ミルク入りコーヒー飲料を得た。 Example 2
The obtained coffee extract is mixed with caffeine-less coffee bean powder used in Example 1, and appropriately with granulated sugar, milk, an emulsifier, a pH adjuster, etc. A container-packed sugar milk-containing coffee beverage of Example 2 was obtained by the same method as Example 1 except that a coffee preparation liquid containing an amount of% by mass was obtained.
得られたコーヒー抽出液に、実施例１で用いたカフェインレスのコーヒー豆粉末と、適宜グラニュー糖、牛乳、乳化剤、ｐＨ調整剤等を混合し、カフェインレスのコーヒー豆粉末を０．３質量％の量で含むコーヒー調合液を得た点以外は、実施例１と同様の方法により、実施例２の容器詰め砂糖ミルク入りコーヒー飲料を得た。 Example 2
The obtained coffee extract is mixed with caffeine-less coffee bean powder used in Example 1, and appropriately with granulated sugar, milk, an emulsifier, a pH adjuster, etc. A container-packed sugar milk-containing coffee beverage of Example 2 was obtained by the same method as Example 1 except that a coffee preparation liquid containing an amount of% by mass was obtained.
［比較例２］
カフェインレスのコーヒー豆粉末を混合しなかった点以外は、実施例２と同様の方法により、比較例２の容器詰め砂糖ミルク入りコーヒー飲料を得た。 Comparative Example 2
A container-packed sugar milk-containing coffee beverage of Comparative Example 2 was obtained by the same method as Example 2, except that caffeine-less coffee bean powder was not mixed.
カフェインレスのコーヒー豆粉末を混合しなかった点以外は、実施例２と同様の方法により、比較例２の容器詰め砂糖ミルク入りコーヒー飲料を得た。 Comparative Example 2
A container-packed sugar milk-containing coffee beverage of Comparative Example 2 was obtained by the same method as Example 2, except that caffeine-less coffee bean powder was not mixed.
［評価］
各実施例及び各比較例に係るコーヒー飲料（開封直後）のそれぞれについて、熟練した６名のパネラーが試飲した。各パネラーは、試飲したコーヒー飲料それぞれについて、おいしさとコーヒー感とを以下の評価基準に従って１～５点の５段階評価を実施した。各評価結果は、各パネラーによる評価点の平均点とした。その結果を図１及び図２に示す。 [Evaluation]
About each of the coffee drinks (immediately after opening) which concern on each Example and each comparative example, six expert panelists sampled. Each panelist performed five-point evaluation of 1 to 5 points according to the following evaluation criteria for each of the sampled coffee drinks according to the following evaluation criteria. Each evaluation result was taken as the average point of the evaluation point by each panelist. The results are shown in FIG. 1 and FIG.
各実施例及び各比較例に係るコーヒー飲料（開封直後）のそれぞれについて、熟練した６名のパネラーが試飲した。各パネラーは、試飲したコーヒー飲料それぞれについて、おいしさとコーヒー感とを以下の評価基準に従って１～５点の５段階評価を実施した。各評価結果は、各パネラーによる評価点の平均点とした。その結果を図１及び図２に示す。 [Evaluation]
About each of the coffee drinks (immediately after opening) which concern on each Example and each comparative example, six expert panelists sampled. Each panelist performed five-point evaluation of 1 to 5 points according to the following evaluation criteria for each of the sampled coffee drinks according to the following evaluation criteria. Each evaluation result was taken as the average point of the evaluation point by each panelist. The results are shown in FIG. 1 and FIG.
（おいしさの評価基準）
５点：とてもおいしい
４点：おいしい
３点：どちらかといえばおいしい
２点：どちらともいえない
１点：どちらかといえばおいしくない (Evaluation criteria for taste)
5 points: very delicious 4 points: delicious 3 points: it is delicious 2 points: neither can I say either 1 point: either is not delicious
５点：とてもおいしい
４点：おいしい
３点：どちらかといえばおいしい
２点：どちらともいえない
１点：どちらかといえばおいしくない (Evaluation criteria for taste)
5 points: very delicious 4 points: delicious 3 points: it is delicious 2 points: neither can I say either 1 point: either is not delicious
（コーヒー感の評価基準）
５点：コーヒー感が強い
４点：コーヒー感がやや強い
３点：どちらともいえない
２点：コーヒー感がやや弱い
１点：コーヒー感が弱い (Evaluation criteria for feeling of coffee)
5 points: strong feeling of coffee 4 points: slightly strong feeling of coffee 3 points: neither can say 2 points: slightly weak feeling of coffee 1 point: weak feeling of coffee
５点：コーヒー感が強い
４点：コーヒー感がやや強い
３点：どちらともいえない
２点：コーヒー感がやや弱い
１点：コーヒー感が弱い (Evaluation criteria for feeling of coffee)
5 points: strong feeling of coffee 4 points: slightly strong feeling of coffee 3 points: neither can say 2 points: slightly weak feeling of coffee 1 point: weak feeling of coffee
図１及び図２に示されるように、カフェインレスのコーヒー豆粉末を含む実施例１及び実施例２のコーヒー飲料は、カフェインレスのコーヒー豆粉末を含まない比較例１及び比較例２のコーヒー飲料に比べ、おいしさ、コーヒー感共に優れていることがわかる。このことから、カフェインレスのコーヒー豆抽出液でありながらも、カフェインレスのコーヒー豆粉末を含むことにより、カフェインレスで不足するおいしさ及びコーヒー感を補強できることがわかる。
As shown in FIG. 1 and FIG. 2, the coffee beverages of Example 1 and Example 2 containing caffeine-free coffee bean powder are comparable to those of Comparative Example 1 and Comparative Example 2 not containing caffeine-less coffee bean powder. It can be seen that the taste and the feeling of coffee are both superior to coffee beverages. From this, it can be understood that the caffeine-less coffee bean extract can supplement the caffeine-less taste and coffee feeling by containing the caffeine-less coffee bean powder.
Claims (5)
- カフェインレスのコーヒー豆抽出液と、カフェインレスのコーヒー豆粉末と、を含有する容器詰めコーヒー飲料。 A containerized coffee beverage containing caffeine-less coffee bean extract and caffeine-less coffee bean powder.
- 前記コーヒー豆粉末は５μｍ以上１００μｍ以下のメジアン径を有する請求項１記載の容器詰めコーヒー飲料。 The container-packed coffee beverage according to claim 1, wherein the coffee bean powder has a median diameter of 5 μm to 100 μm.
- 前記コーヒー豆粉末は０．０５質量％以上１．００質量％以下の量で含まれる請求項１又は２記載の容器詰めコーヒー飲料。 The container-packed coffee beverage according to claim 1 or 2, wherein the coffee bean powder is contained in an amount of 0.05% by mass or more and 1.00% by mass or less.
- カフェインレスのコーヒー豆粉末からなる、カフェインレスのコーヒー豆抽出液のコーヒー感改善剤。 Coffee taste improver for caffeine-less coffee bean extract, consisting of caffeine-less coffee bean powder.
- カフェインレスのコーヒー豆粉末をカフェインレスのコーヒー豆抽出液に含めることで、前記コーヒー豆抽出液のコーヒー感を改善する方法。 A method of improving the coffee feeling of the coffee bean extract by including caffeine-less coffee bean powder in the caffeine-less coffee bean extract.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017-138512 | 2017-07-14 | ||
| JP2017138512A JP2019017293A (en) | 2017-07-14 | 2017-07-14 | Bottled coffee drink, coffee feeling improver, and method for improving coffee feeling |
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| Publication Number | Publication Date |
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| WO2019013103A1 true WO2019013103A1 (en) | 2019-01-17 |
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| PCT/JP2018/025587 WO2019013103A1 (en) | 2017-07-14 | 2018-07-05 | Canned coffee beverage, coffee flavor improver, and method for improving coffee flavor |
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| JP (1) | JP2019017293A (en) |
| TW (1) | TW201907809A (en) |
| WO (1) | WO2019013103A1 (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3697288A (en) * | 1970-03-27 | 1972-10-10 | Procter & Gamble | Vibration energy milling of ground coffee slurries |
| JPS5476866A (en) * | 1977-11-01 | 1979-06-19 | Gen Foods Ltd | Coffee product |
| JPS5526887A (en) * | 1978-06-12 | 1980-02-26 | Gen Foods Ltd | Production of soluble coffee |
| EP0220889A2 (en) * | 1985-10-18 | 1987-05-06 | General Foods Limited | Coffee treatment process and product |
| WO2011108631A1 (en) * | 2010-03-03 | 2011-09-09 | サントリーホールディングス株式会社 | Caffeinless coffee |
| JP2011527574A (en) * | 2008-07-09 | 2011-11-04 | スターバックス・コーポレイション | Beverage with enhanced flavor and aroma and method for producing the same |
| JP2013530716A (en) * | 2010-07-16 | 2013-08-01 | クラフト・フーヅ・リサーチ・アンド・ディベロップメント・インコーポレイテッド | Coffee products and related methods |
-
2017
- 2017-07-14 JP JP2017138512A patent/JP2019017293A/en active Pending
-
2018
- 2018-07-05 WO PCT/JP2018/025587 patent/WO2019013103A1/en active Application Filing
- 2018-07-10 TW TW107123829A patent/TW201907809A/en unknown
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3697288A (en) * | 1970-03-27 | 1972-10-10 | Procter & Gamble | Vibration energy milling of ground coffee slurries |
| JPS5476866A (en) * | 1977-11-01 | 1979-06-19 | Gen Foods Ltd | Coffee product |
| JPS5526887A (en) * | 1978-06-12 | 1980-02-26 | Gen Foods Ltd | Production of soluble coffee |
| EP0220889A2 (en) * | 1985-10-18 | 1987-05-06 | General Foods Limited | Coffee treatment process and product |
| JP2011527574A (en) * | 2008-07-09 | 2011-11-04 | スターバックス・コーポレイション | Beverage with enhanced flavor and aroma and method for producing the same |
| WO2011108631A1 (en) * | 2010-03-03 | 2011-09-09 | サントリーホールディングス株式会社 | Caffeinless coffee |
| JP2013530716A (en) * | 2010-07-16 | 2013-08-01 | クラフト・フーヅ・リサーチ・アンド・ディベロップメント・インコーポレイテッド | Coffee products and related methods |
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|---|---|
| TW201907809A (en) | 2019-03-01 |
| JP2019017293A (en) | 2019-02-07 |
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